Zucchini Hummus

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Recipes by: Rj of Urban Table

Photo styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

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Did you know you can make hummus out of almost anything?  Well here is our take on zucchini hummus and its delightful!  With a little prep you can have this ready to go for a party days ahead of time.  For the zucchini, choose medium to small ones.  If once you slice them open, you see the seeds are large and watery, use a melon baller or spoon to scrape out.  Don’t dig too deep, you don’t have to get them all.  If they appear firm and the seeds are small you don’t need this step. Enjoy!

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Grilled Zucchini Hummus

Makes approximately 2 cups

1 large zucchini (about 1 pound total)

1/4 cup tahini

3 to 4 cloves of garlic

1 tablespoon fresh lemon juice

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

  1. Heat grill to high.  Use an oil-soaked paper towel held with tongs to lightly oil the grill grates. We also tried with a grill pan and it worked very well.
  2. Remove the ends of zucchini, then slice in half, lengthwise.
  3. If you find the seeds are large and watery, use a melon baller or spoon to scrape out.  Don’t dig too deep, you don’t have to get them all.  If they appear firm and the seeds are small you don’t need this step.
  4. Place the zucchini on the grill, cut side up, then reduce heat to low.  Cook for 10 minutes, just until browned and starting to get tender.  Set aside to cool.
  5. When zucchini has cooled enough to handle, place in a food processor.  Add tahini, garlic, lemon juice, cumin, smoked paprika and salt.  Process for 1 minute or until smooth.

The hummus can be served immediately or you can chill it for up to a week.  The hummus will thicken slightly as it chills.

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We enjoyed this with red and white radishes.  You can also serve with fresh pita, carrots or other vegetables for a new summer favorite side dish.

We would love to hear if you tried this recipe.  You can connect with us in the comments or on our Facebook page.

Modern Day Forager

Chilled Zucchini Soup

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Recipes by: Rj of Urban Table

Photo styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

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I love soup but really who wants to eat hot soup on a 100+ degree day?  Not me!  This is a chilled soup and it is so refreshing and not heavy at all.  Perfect for the summer.

Chilled Zucchini Soup

5 medium zucchini, coarsely chopped

2 medium yellow onions, coarsely chopped

4 tablespoons butter

1 tablespoon curry powder

1 quart organic chicken broth

1 cup cream (light, medium or heavy – your choice)

salt & pepper

1 medium zucchini, julienned and blanched for 1 minute (for garnish)

  1. Over low heat, in a large sauce pan, melt the butter and add the chopped onions and chopped zucchini.  Stir, then cover and sweat for 5 minutes.
  2. Remove lid, add 1 tablespoon curry powder and cook for about 2 minutes while stirring to avoid scorching the curry powder.  Then slowly pour in the chicken broth, stirring as you go.  Bring to a boil then back down to a gentle simmer.  Simmer for approximately 20 minutes or until the zucchini and onions are very soft.
  3. Remove from heat and let cool completely.
  4. Pour the cooled mixture into a blender and puree until smooth.  Add the cream and blend to combine.  Wait to do the final seasoning until serving.  Curry intensifies when cold so let the soup rest a bit before adding more.
  5. Chill further before serving.  Have chilled serving bowls ready.  Add julienned and blanched zucchini for garnish on top.

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Happy Wednesday!  Thank you for joining us.  We would love to connect with you and hear if you made the recipe.  Please connect with us in the comments or on our Facebook page.

Modern Day Forager

Zucchini Slaw

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Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

Well grilling season is right around the corner and you will need something to go with the burgers and zucchini slaw would be a wonderful addition to your spread.  For me, I can’t get enough fennel and this recipe shows it off nicely with the zucchini and lemon.  Super simple to make.  We think you will enjoy it.

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Zucchini Slaw with Fennel, Lemon and Cilantro

1 Fennel blub, trimmed and thinly sliced

1 medium zucchini, coarsely grated

1/2 cup cilantro leaves, rough chop

2 tablespoons fresh lemon juice

1 tablespoon preserved lemons, rinse first then fine dice

1 tablespoon mayonnaise

1/2 teaspoon salt

1/2 teaspoon sugar

1 tablespoon olive oil

  1. In a small bowl combine lemon juice, preserved lemons, mayonnaise, sugar, salt and olive oil and whisk together.
  2. Add thinly sliced fennel, grated zucchini and cilantro leaves and mix together until coated.
  3. Chill before serving.

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We would love to hear if you tried this recipe.  You can connect with us in the comments and on Facebook.

Modern Day Forager

Lemon Zucchini Cookies

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Recipes by: Rj of Urban Table

Photo styling & Art Direction by: Traci of Urban Table

Photography  & Art Direction by: Heather of Heather Gill Photography

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Welcome to the week of zucchini!  If you are anything like us we have zucchini in abundance and are running out of ways to use them.  We start our week with this very versatile vegetable.  There is plenty of lemon in these to give it a bit of a zing and keep you coming back for more!  Also, these are kid approved, of all ages!

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Lemon Zucchini Cookies

Makes 30 medium size cookies

2 cups all purpose flour

1 teaspoon of baking powder

1 teaspoon salt

3/4 cups unsalted butter, room temperature

3/4 cups sugar

1 egg

2 tablespoons fresh lemon zest

1 cup shredded zucchini (1 medium sized zucchini)

1/3 cup pecans, chopped (0ptional)

  1. Preheat oven to 375 degrees
  2. In a bowl combine flour, baking powder and salt.  Set aside.
  3. Combine butter and sugar in a mixer and cream together until light and fluffy. (about 3 minutes)
  4. Add egg and mix until incorporated.  Scrape down sides.  Add lemon zest and zucchini, mix until fully combined.
  5. With the mixer on low slowly add the flour mixture to the wet ingredients until completely mixed in. (Do not over mix.)
  6. Using a small ice cream scoop or a spoon add measured  dough to a lined cookie sheet.  Bake for 14-16 minutes, until edges of cookies are golden.  Let cool on pan for 1 minute then transfer to wire racks to finishing cooling.

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These would be so lovely served with vanilla ice cream or a cup of tea.  We would love to hear if you try this recipe.  You can also connect with us on Facebook.  See you tomorrow for another zucchini recipe!

Modern Day Forager